2 cups instant white rice, uncooked 1 small carrot, chopped 1 celery stalk, chopped 1 small onion, chopped 1 tablespoon oil 1 pound pork tenderloin, cubed 2 teaspoons ground ginger 1 can (14 1/2 ounce size) chicken broth 1/2 cup water 1 tomato, chopped 1/4 cup dried apricots, chopped 1/4 cup peanuts 1/4 cup chopped cilantro
Cook and stir carrot, celery and onion in hot oil in large skillet until tender. Add the pork and ginger; cook and stir until pork is browned. Add chicken broth and water; bring to boil. Add rice, tomato and apricots.
Remove from heat. Cover and let stand for about 5 minutes. Sprinkle with peanuts and cilantro just before serving.